A sam­ple day of skinny sips & soups

First For Women - - Nutrition -

Upon awak­en­ing

TURMERIC LATTE: Grate ⁄4" fresh

3 peeled gin­ger­root and 1⁄2" turmeric root* into a mor­tar; add 1 tsp. co­conut oil to cre­ate a paste. In saucepan, sim- mer paste with 1⁄2 cup full-fat co­conut milk, 1⁄2 cup co­conut wa­ter, 1⁄2 tsp. cloves for 4 min­utes. Strain; en­joy. *Can’t find fresh turmeric root? Try An­thony’s Or­ganic Turmeric Root

Pow­der (Ama­zon.com).

Pre-break­fast

GREEN JUICE: Juice 1" each fresh turmeric and gin­ger, 1 hand­ful each spinach and kale, 1 cu­cum­ber, 1 cup fil­tered wa­ter. Drink half; save half.

Break­fast

EN­ERGY SMOOTHIE: Blend 1⁄2 cup soaked al­monds, 1⁄4 cup soaked cashews, 1⁄2 av­o­cado, 1⁄2 cu­cum­ber, 2 hand­fuls of spinach, 1 hand­ful of kale, 3 Tbs. co­conut oil, 1 Tbs. each sun­flower and chia seeds, 1 cup al­mond milk. Drink half; save half.

Mid­morn­ing

JUICE: En­joy the sec­ond glass of your green juice.

Lunch

GUT-HEAL­ING SOUP: Cook 1 cup lentils. Sauté 4 cloves gar­lic, 1 chopped onion, 1 diced sweet potato, 2 diced car­rots. Add 1 cup broth; cook un­til al dente. Blend lentils, broth, 1 av­o­cado, 1 hand­ful spinach, 1 bell pep­per and 1 hand­ful cashews un­til smooth. Makes 2 serv­ings

Midafter­noon

SMOOTHIE: En­joy the sec­ond glass of your en­ergy smoothie.

Din­ner

WARM­ING SQUASH SOUP: Sim­mer 1 peeled and chopped but­ter­nut squash in 11⁄4 cup or­ganic, low­sodium veg­gie broth. Add

1 diced onion and 12 oz. co­conut milk. Sim­mer un­til squash is soft; blend. Add salt, pep­per and nut­meg to taste. Makes 2 serv­ings

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